Prep: 15m
Cook: 10m
Servings: 4
A classic Thai dish cooked both at home and from street vendors, topped with a fried egg, this was my favorite late night meal after a night out in Chiang Mai.
—Ingredients—
Fast
- 5-10 Thai chilies (20g?)
- 50g mild red pepper (Fresno, Spur, etc.)
- 6-8 cloves garlic
- 1 1/2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 1/2 tbsp soy sauce
- 3 tbsp water
- 2 tsp sugar
- 150g green beans, cut into short pieces
- 450g ground chicken (1 lb.)
- 30g italian basil leaves, roughly chopped
Fancy
- 5-10 Thai chilies (20g?)
- 50g mild red pepper (Fresno, Spur, etc.)
- 6-8 cloves garlic
- 1 Tbsp oyster sauce
- 2 tsp fish sauce
- 2 tsp soy sauce
- 2 tsp dark soy sauce
- 2 Tbsp water
- 1 ½ tsp sugar
- 150g long beans, cut into pieces
- 300g ground chicken
- 1 1/2c holy basil leaves, roughly chopped
—Method—
Fast Method
- In a mortar, pound mild and spicy chilies and garlic into a paste. Or, finely mince with a knife.
- Combine oyster sauce, fish sauce, dark soy sauce, water, and sugar.
- Heat oil over medium heat and sauté the chili paste until garlic starts to turn golden, about 1 minute.
- Add chicken and stir to separate before adding the sauce. Cook 4 minutes.
- Add the beans and cook for 2 minutes.
- Remove from heat and stir in the basil.
Fancy Method
- Instruction 1
- Instruction 2
- Instruction 3